Chicken cooked in a balsamic reduction with fresh peaches and tomatoes topped with some basil makes this balsamic peach chicken the perfect end of summer meal that can be cooked in under 30 minutes.
I'm a huge fan of fresh peaches and use it in a variety of recipes - from peach mango pie to a peach daiquiri to a peach prosciutto pizza.
Problem is they are only around for a few months over the summer so you have to take advantage of them while you can.
And with this peach chicken dish, the peaches are the star! It doesn't hurt that it can be made in under 30 minutes.
Why This Recipe Works
- One skillet meal - I'm a fan of meals that can be prepared in one skillet/pan. Not only does it imply how easy it is to make, but less dishes to clean as well.
- Quick to prepare - when looking for dishes to make during the week, that magic 30 minute number is important and you can have this ready with time to spare.
- Flavorful - the flavor really comes from peaches but you also get some additional flavors like tomatoes and balsamic vinegar.
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Ingredient Notes
- Chicken - chicken breast cutlets or tenderloins are my go-to as they are already thin.
- Veggies - adding some onion, garlic and tomatoes gives extra flavor.
- Peaches - you want fresh/ripe peaches as that's where the flavor comes from.
- Balsamic vinegar - adds a fruity/tart flavor that complements the peaches.
- Honey - gives some extra sweetness.
- Basil - gives some freshness and color.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients with this balsamic peach chicken. Some variations include:
- While I like chicken cutlets or tenderloins because they cook quickly, you can use chicken breasts, cut them and half and pound thin. Chicken thighs work great too.
- Sweet onions are my go-to here , but white, yellow, red onions or shallots will work as well. They all high slightly different flavors.
- I like to use honey for added sweetness, but maple syrup can be used as a substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook chicken in large skillet over medium-heat with olive oil for 3 minutes per side. Set aside and add the sliced onions, cooking for 5-7 minutes.
Add garlic, cooking for 30 seconds before adding the balsamic and water, cooking until it reduces by half.
Add in the honey, peaches and tomatoes, seasoning with salt and pepper. Return the chicken to the skillet and simmer for 5 minutes. Top with fresh basil.
FAQs
There are a few ways to tell that a peach is ripe. The best way is if you see shriveled skin around the stem, that means it is ripe.
The next best way is by giving a peach a gentle, yet firm squeeze with your fingers. If there’s some give, it means the fruit is almost ripe. Be careful not to bruise though.
If you don't have fresh peaches, canned peaches can be used in a pinch. Just drain the excess liquid.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into it and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
Leftover balsamic peach chicken can be refrigerated for 2-3 days or frozen in an airtight container for up to 3 months.
While you can microwave I like to reheat in a skillet over low heat with the sauce until warmed through.
Types of Peaches
There are 4 main types of peaches and each will bring a slightly different flavor to this recipe.
- Yellow Peaches - the most common peach that has a high acidity level with some tartness.
- White Peaches - has a slightly lower acidity level, which makes them sweeter.
- Donut Peaches - looks like a donut, hence the name. They have a sweet, white flesh.
- Nectarines - yes they are actually peaches but have a smooth skin. They have a sweet, honey-like flavor.
Side Dish Options
You can never go wrong with some starchy carbs but plenty of side dishes go with this peach chicken recipe. Some options include:
- Goat cheese risotto
- Roasted broccoli and potatoes
- Parmesan roasted Brussels sprouts
- Crispy roasted potatoes
- Roasted Brussels sprouts and carrots
At the end of the day, any roasted vegetable works great. I honestly usually just roast some broccoli most times.
Equipment
The equipment you use is important to how the balsamic peach chicken turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to cook the chicken.
- Spoon - you want a good wooden spoon to stir everything together.
- Chef's knife - you want a good knife to slice/cut the veggies, peaches and basil.
Pro Tips/Recipe Notes
- Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
- Use fresh peaches and tomatoes. You'll notice the difference in the taste.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Chicken Recipes
If you’ve tried this peach chicken or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Balsamic Peach Chicken
Ingredients
- 2 tablespoon olive oil
- 1 lb chicken breasts cutlets or chicken tenderloins
- salt + black pepper
- ½ sweet onion, thinly sliced (about 1 cup)
- 4 cloves garlic, minced
- 2 peaches, sliced
- 8 cherry tomatoes, diced (about 1 cup)
- 3 tablespoon balsamic vinegar
- 2 tablespoon water
- 1 tablespoon honey
- ¼ cup fresh basil leaves, julienned
Instructions
- In a large skillet over medium-heat, heat olive oil. Season chicken with salt and pepper. Add chicken to skillet and cook for 3 minutes on each side until browned, Transfer to a platter and cover to keep warm while you make the sauce.
- Add sliced onion to same skillet and cook for 5-7 minutes, or until translucent. Add garlic and cook for 30 seconds.
- Add balsamic and water and cook until reduced by half. Stir in honey, peaches and tomatoes and toss to combine. Season with salt and pepper.
- Return the chicken to the the skillet and reduce heat to simmer. Cover and cook for 5 minutes or until chicken is cooked through. Top with fresh basil and serve immediately.
Notes
- Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
- Use fresh peaches and tomatoes. You'll notice the difference in the taste.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Chris says
Love peaches!